Kitchens in condos come in an assortment of shapes that each have strengths worth considering.

Most floor plans have variations on U-shape, L-shape, and galley-style cooking spaces.

So, what’s the difference? One thing to consider is whether you want more of the kitchen devoted to guests or storage, says Angie Herback, part of the residential sales team at Remington Development Corp.

The builder is behind the Gates and Champagne condo developments in the southeast community of Quarry Park.

“By and large, people love the look of the galley style because it’s very open,” says Herback. This format puts an island parallel with one wall of kitchen features.

“If they are really big into entertaining, that might be an option for them,” Herback says. This kitchen style typically comes with a large island, and with two points of access, it’s easier for multiple people to circulate with ease.

“It’s really conducive to entertaining,” adds Herback. But people with a large collection of pots and pans may prefer a different format.

“When (potential buyers) take time to inspect what the details entail around a galley kitchen, they realize there’s not a lot of cabinetry,” Herback says. “People who are really looking for a lot of storage like the U and the L-shapes much better because they tend to have a lot more drawers and cabinets.”

What about times when more than one person chips in with meal preparation? Holiday get-togethers or even a casual board game night with the couple down the hall may call for multiple people occupying the kitchen at one time.

“If you have an L-shape (kitchen) with a larger island, that can accommodate more cooks in the kitchen, as well,” Herback says. However, she adds “if there’s more than two and you want them all the way around the island helping you chop, for sure, the galley kitchen can be helpful that way.”

At the Verve condo tower by FRAM+Slokker in East Village, all kitchens are galley. Having that multi-purpose island counts for a lot, says Deb Pedersen, sales director at FRAM Building Group.

“The island is great for food preparation, but you can also seat people there and use it as a dining area,” Pedersen. “With condos when you have a smaller space, you have to have (areas) with more than one function.”

She also says buyers like the open sight lines to galley kitchens, calling them “a bit more modern.”

When designing a kitchen, Qualex-Landmark says it starts by looking at the configuration of the overall space.

“The primary objective is to create floor plan design that are beautiful, open and practical, where form and function are well balanced,” says vice-president of marketing and planning Parham Mahboubi.

Qualex-Landmark is building the Park Point condo skyscraper in Calgary’s Beltline District.

The company’s take on the look and feel of the kitchen can vary depending on whether it’s part of a one- or two-bedroom floor plan, says Mahboubi.

Inone-bedroom formats, “kitchen islands are difficult to realize since they take up more space,” Mahboubi says. “In these more compact spaces, U-shaped, galley and linear kitchens offer flexibility to accommodate the specific needs of homeowners.”

“In our two-bedroom and larger suites,” he adds. “We find that kitchen islands can be effectively introduced without compromising circulation and cabinetry storage.We always start by looking at the configuration of a space with the aim of balancing efficient circulation while maximizing kitchen cabinetry and maintaining an open concept living design.”

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